I'm quite proud of my homemade burgers, but now they've got even better by replacing the lettuce in the bun and packing it out with Watercress.
The peppery taste of the Watercress goes especially well with the beef and making your burgers from scratch is a lot healthier than any fast food or supermarket brought option. Packed with protein and now with all the benefits of the Watercress (see last post).
Ingredients
For the Burgers
- 450-500g of minced beef
- 200g of Natural Breadcrumbs
- 1 Onion finely chopped/grated or 2 tablespoons onion granules
- 1 clove of grated garlic
- Dried mixed herbs
- Salt and Pepper
- A dash of milk
- A squirt of ketchup or 1 tablespoon of mustard (OPTIONAL)
- 4 Wholemeal Rolls
- Watercress
- Sliced tomatoes
- Sliced cheese (OPTIONAL)
For the Chips
- Sweet Potatoes cut into chips with skin left on (Amount to suit own requirements)
- Vegetable Oil spray
- Salt and Pepper
Method
For the Burgers
- In a large bowl mix the minced beef, onion, garlic, herbs, salt, pepper, milk and breadcrumbs. I always find this works better done with your hands.
- Add the tomato sauce or mustard if you are using either and mix in.
- Divide the mixture into four and create your shaped burger patties.
- Place on a baking tray and cook in a 200 degree preheated oven and cook for around 20 minutes depending on how you like your burgers done.
- Five minutes from cooking time add the cheese to melt on top of the burgers.
- Place the sweet potato chips on a baking tray, spray with the oil and season well. Make sure the chips aren't overcrowded on the tray.
- Give the tray a little shake to ensure the chips are fully coated.
- Place in the oven and cook till golden brown and crunchy.
- Slice the buns and on the bottom half of each bun add plenty of Watercress
- Place your burger on the Watercress bed and top with more Watercress and the tomato.
- Serve with the chips and a dollop of mayo is great for dipping.
Perfect post running grub, enjoy!
No comments:
Post a Comment